Add canola oil, sesame oil, and ginger to a cold pan and heat on MEDIUM-HIGH heat.

When the herbs become fragrant and just beginning to turn brown, add the stalks of the bok choy and the shrimp.

Toss very well to coat with the oil and cook until stalks are just beginning to get tender, and the shrimp has become pink, about 3 minutes.

Each serving provides: an excellent source of vitamin C, folate, and magnesium and also a good source of calcium, potassium, and fiber.

Nutritional Information

Calories: 335

Carbohydrates: 48g

Total Fat: 7.6g

Cholesterol: 86mg

Saturated Fat: 1.0g

Dietary Fiber: 5g

% of Calories from Fat: 68%

Sodium: 313 mg

Protein: 18g

Recipe Credit

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.